Having tried Rustic Pineapple Danish a couple of weeks ago, yesterday I did a variant using nectarines.

I’m sure I don’t need to write it all in detail, but just tell you the variation was:

1. Use half a nectarine instead of a slice of pineapple
2. Glaze and seal with a teaspoon (or less) sugar dissolved in about 50ml of Amaretto liqueur, instead of jam and egg.

Otherwise proceed as before.

And yes, the result worked better for me. And they took no eating: warm with ice-cream while the pastry is crisp. They’re OK cold, but the pastry tends to lose its crisp if left, which spoils the combination of textures.